Beat 1 stick of butter, add 1/4 cup of sugar, a pinch of salt, the egg, and vanilla extract. Add the flour and let the dough chill in the refrigerator for 30 minutes.
Peel the apples, cut them into quarters, and remove the core.
Put half of the 3/4 cup of sugar in a saucepan and let it turn into a light caramel (over medium-low heat). Quickly pour it into the tart pan, spreading it quickly, also add the butter and spread it out.
Arrange the apples in the tart pan until the entire mold is covered, add the remaining sugar and a few squares of butter.
Roll out the dough (that was refrigerated) and place it on top of the apples, pressing down slightly at the edges.
Bake in a preheated oven at 220 degrees Celsius for 30 minutes (or until lightly golden).
Let it cool for 5 to 10 minutes and unmold.
It can be served with whipped cream or vanilla ice cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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